Blueberry Panna Cotta Tart
Panna cotta is a classic Italian dessert created in Northern Italy in the early 20th century. Its creamy, smooth texture and delicate vanilla flavor make it popular worldwide. The blueberry panna cotta tart is a modern variation, complemented by a crispy graham cracker crust and fresh blueberry sauce. This dessert is a perfect choice for summer days or festive occasions, as it is both light and elegant.
Ingredients for this recipe
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Preparation Steps
1
Prepare the crust: combine the crushed graham crackers with the melted butter, press into the bottom of a springform pan, and refrigerate for 30 minutes.
2
Soak the gelatin sheets in cold water for 5 minutes to soften.
3
In a saucepan, heat the heavy cream, milk, and granulated sugar. Halve the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture.
4
When the cream mixture is hot but not boiling, remove from the heat and stir in the thoroughly squeezed-out gelatin sheets until dissolved.
5
Let it cool slightly, then pour over the graham cracker crust. Return to the refrigerator for at least 4 hours, or until set.
6
Meanwhile, prepare the blueberry sauce: in a saucepan, bring the blueberries, powdered sugar, lemon juice, and water to a boil, then simmer for 5-7 minutes, or until thickened.
7
Let the blueberry sauce cool completely, then pour over the set panna cotta, spreading it evenly.
8
Refrigerate for an additional 1 hour to allow the blueberry layer to set.
9
Carefully remove the tart from the springform pan, garnish with fresh blueberries, and serve.
